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Ingredients (4 servings)
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8 Stk. Eier
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200 g Hirtenkäse
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400 g Erdäpfel
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2 Stk. Zwiebeln
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100 g Naturjoghurt
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Öl, Salz, Pfeffer, Paprikapulver
Preparation
- Peel the potatoes and onions. Cut the potatoes into very thin slices and the onions into fine rings.
- Heat oil in a large non-stick pan and fry the potato slices for about 10 minutes until soft, adding the onions for the last 3 minutes.
- Whisk the eggs with the natural yogurt, salt, pepper and some paprika powder, and roughly crumble the shepherd's cheese.
- Pour the egg mixture over the potatoes in the pan, sprinkle the shepherd's cheese on top and let it set over low heat with the lid closed for about 10 to 12 minutes until the frittata is firm.
